Rosemary and Garlic Lamb Skewers with Cucumber and Coriander Yogurt and Slaw
Serves: 4
Time: 30 mins
It seemed fitting that I should make a lamb dish while in New Zealand. Am I being patriotic by saying it’s world renowned or just simply stating a fact? Either way, what I do know is that it is delicious! I have skewered the lamb onto nice long rosemary branches because I thought they would look really cute but it is actually a touch too tricky to thread them on so for the cost and hassle I am recommending you use either metal or bamboo skewers instead.
Leftovers
Tonight I fed four so there is no leftovers photo sorry, but for two peeps there will be leftovers of everything, so set aside some salad before you dress it.
What you'll need
600g lamb steaks
3 sprigs of rosemary
4 cloves of garlic
1/4 white cabbage
1/2 packet of baby spinach
1 bunch of coriander
1/4 cup pepita (pumpkin) seeds
1 cup greek yogurt
1/2 cucumber
1 lemon
From the Pantry
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
olive oil
Feeding Four?
You will want to use the whole bag of spinach and any leftover cabbage to bulk up the dinner plus I have given you extra yogurt.
Prep
Prep Lamb
Cut lamb into bite sized chunks all of a similar size.
Strip the leaves off the rosemary and chop up roughly, Peel and chop garlic up nice and fine and combine together with 1 tablespoon of olive oil. Mix the lamb through and set aside.
Soak skewers in water.
Prep Slaw
Shred the cabbage and roughly chop half of the washed coriander and add to the slaw along with the baby spinach.
Toast the pumpkin seeds in a small pan with a touch of olive oil.
Mix the vinegar and mustard with 2 tablespoons of olive oil and salt and pepper and shake well to combine.
Make Yogurt Dressing
Finely chop cucumber, seeds and all, and roughly chop the remainder of the coriander and mix into the yogurt with the juice of half a lemon and some salt and pepper. Check the taste and add more salt and pepper if needed.
Cook Lamb
You can do this either in a frypan or on the BBQ, but I have chosen the frypan so as not to burn off the rosemary skewers.
Thread meat onto the skewers then season all sides with salt and pepper.
Cook all four sides for approx 1 minute until nicely golden brown, remove from heat and allow to rest.
Plate it Pretty
Spread a couple of large heaped spoonfuls of yogurt over one side of your plate.
Dress the salald and toss through half of the pepita seeds and season with salt and pepper. Pile the salad up on the other side of the plate slightly overlapping the yogurt.
Stack skewers on top of the yogurt keeping nice and close to the salad. Sprinkle over the top with the remaining pepita seeds.
Enjoy!
You Say Pepitas I say Pumpkin Seed
90% of the time they will be the same thing but have you ever ordered pumpkin seeds and been sent actual large dried salted pumpkin seeds I'm talking the size that you normally scoop out of the pumpkin? you eat them as a snack but..... they are a well.....not my thing.
Lunch tomorrow
Tonight I feed four so didn’t have any leftovers for lunch, but you will get plenty of leftovers when just two people. Set some salad aside before you dress it and strip the meat off the skewers to make eating lunch a little easier. And serve the yogurt on the side. Or if you want to add some carbs this would make a tasty wrap.